NOW SELLING BEER & WINE
RADIUS PIZZERIA REVIEWS
The atmosphere at Radius is unlike almost any other place in Hillsborough. You walk in to see copper accents and bicycle wheel art pieces, which give the restaurant a really great rustic feeling. They also have an open bar that they did a very good job at keeping at distance from the family eating area. The employees there also give a great light to the place. They will engage in easy conversation about the architecture of the building, give you recommendations, and always have the nicest things to say.
Mia Maxwell DEN ECHOS
MEET THE OWNERS
We are the owners of Radius Pizzeria – Mick and Kate Carroll. Welcome to Radius! Our goal is to serve you the best tasting gourmet pizzas, eclectic comfort-food entrees, salads and sandwiches in a welcoming, relaxed, family-friendly restaurant & bar. Whenever possible, we source as many ingredients from our own community and the counties surrounding Hillsborough. We use a natural fermentation process on our pizza dough and bake every pizza in our wood-fired brick oven.
My name is Kate Carroll and I spent most of my childhood growing up in Durham, NC with a little time in Kinston, NC and finally getting my undergrad from East Carolina University...GO PIRATES!
Good food has always been how my family comes together. My mom was and is an adventurous woman and cook; all she asked of us was to try whatever she made. As the main gardener in our family, Mom taught us the value of composting, the joy of picking your own lunch and dinner, and that a bug in our garden isn’t always a bad thing. My grandmother, Nana, taught me baking is both science and art. And my dad taught me that real men cook. His philosophy has always been not to worry too much about following the recipe because accidents and inspiration take you to mouth-watering places.
When I moved to San Francisco for one summer in ‘92, it turned into 18 years of learning and working in restaurants, performing in the local artist community, and developing a massage therapy professional practice. Gratefully, it’s also where I met my husband and favorite chef, Mick Carroll. We married in 2001 and in 2010 our twin boys were born. We quickly realized we needed grandparents! And so back to NC we came and we’ve never been happier.
My name is Mick Carroll and I grew up on a small farm in the tiny village of Quigabar in County Sligo on the northwest coast of Ireland. We raised cattle, sheep, lambs and poultry, growing the feed for our animals and many vegetables for ourselves. Some of my very fondest memories are working alongside my dad long into the late summer nights. As a small boy, my mum taught me how to bake bread in our turf-burning oven which started my fascination with cooking. I won a scholarship to train in Gap, France, and then attended Ireland’s Killibegs Culinary College, graduating in classical French cuisine. After graduation, I was fortunate enough to work in The Tea Rooms in Dublin and at Ashford Castle in Cong, Ireland. In 1994, I moved to San Francisco to learn more about different food cultures. I worked at a wide range of establishments, among them One Market Restaurant, The Rooster and The Ritz Carlton where I honed my skills and absorbed everything I could from the talented chefs I was lucky enough to work alongside. In 2001, my life changed for the better when I met my wife, Kate. She and I make the best team I could ever imagine. We hope you enjoy our food made with care from simple ingredients and we thank you for your patronage.